Larb Image

Larb

Struggle Meals - "Less Stress Holidays"

15
Prep Time
(minutes)
10
Cook Time
(minutes)
4
Servings

Ingredients

Pickled Onions

  • 1/2 red onion, sliced
  • 1/2 cup Great Value White Vinegar
  • 2 teaspoons salt
  • 2 teaspoons sugar

Larb

  • 1 tablespoon vegetable oil
  • 1/2 red onion, sliced
  • 1 serrano chili pepper, minced
  • 1 clove garlic, minced
  • 1 1/2 pounds ground pork
  • Salt to taste
  • 1/4 cup cilantro leaves, coarsely chopped
  • 1/4 cup mint leaves, coarsely chopped
  • 2 limes zested
  • 1 lemon juiced
  • 8 green cabbage leaves

Dressing

  • 3 limes, juiced
  • 2 tablespoons plus 2 teaspoons fish sauce
  • 2 tablespoons Great Value Organic Raw Honey
  • 1/4 cup cilantro leaves for garnish
  • 1/4 cup mint leaves
  • 4 tablespoons sambal for serving

Steps

Pickled Onions

  1. Heat 1/2 cup water, the vinegar, salt and sugar in a small pot until the salt and sugar dissolve. Place sliced onions in a small jar and pour the water/vinegar mixture over the top. Refrigerate overnight.

Larb

  1. Heat a large skillet over medium heat. Add the oil and then the onion, garlic, and chili pepper. Cook for 5-7 minutes. Add the ground pork to the skillet and cook until it begins to brown. Stir in the cilantro, mint, lime zest, lemon juice and continue to cook for 1 more minute.

Dressing

  1. To make the dressing, whisk the lime juice, fish sauce and honey in a small bowl. Mix the dressing into the pork mixture.
  2. To serve, arrange the cabbage leaves on a platter with the pork, pickled onions, cilantro, mint and chili sauce. Spoon the pork into the cabbage leaves and top with pickled onions, herbs and sambal.